1
Small molecules are used as the basic units in the synthesis of large food molecules.
Which statement is correct?
A
Amino acids are basic units of carbohydrates.
B
Fatty acids are basic units of glycogen.
C
Glycerol is a basic unit of oils.
D
Simple sugar is a basic unit of protein.
2 When a substance is added to meat, amino acids are produced.
What is this substance?
A
a hormone
B
an enzyme
C
an oil
D
water
3 The diagram shows part of a protein molecule.
X
What does X represent?
A
amino acid
B
fatty acid
C
glycerol
D
sugar
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4 Four different foods were tested for their composition.
The results are shown in the table.
Which food contains protein but not reducing sugar or starch?
Benedict’s test
iodine test
biuret test
A
blue
black
purple
B
blue
lue
brown
purple
C
brick red
black
blue
D
brick red
brown
blue
5 What are the smaller basic units of starch and glycogen molecules?
starch
glycogen
A
amino acids
fatty acids and glycerol
B
amino acids
simple sugars
C
simple sugars
fatty acids and glycerol
D
simple sugars
simple sugars
6 The diagram represents a protein molecule.
What do the small circles represent?
A
amino acids
B
fatty acids
C
glycerol
D
simple sugars
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7 Which row shows the elements and basic units that are used in the construction of large food
molecules?
food molecules
elements
basic units
A
fats
carbon, hydrogen, oxygen, nitrogen
glucose
B
fats
carbon, hydrogen, oxygen, nitrogen
glycerol
C
starch
carbon, hydrogen, oxygen
glucose
D
starch
carbon, hydrogen, oxygen
glycerol
8 Which nutrient produces a purple colour when mixed with biuret solution?
A
fat
B
protein
C
reducing sugar
D
starch
9 Which simple molecules are the basic units of protein?
A
amino acids
B
fatty acids
C
sugars
D
vitamins
10 Which food-testing reagent shows a positive result when it turns from blue to purple?
A
Benedict’s solution
B
biuret reagent
C
ethanol
D
iodine solution
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11 The diagram shows two food tests carried out on solution X.
test 1
test 2
Benedict’s
solution
biuret
solution
red
colour
heat
solution X
purple
colour
solution X
Which nutrients are present in solution X?
A
protein and starch
B
protein and sugar
C
starch and fat
D
starch and sugar
12 The data show the concentrations of sugar and starch in an onion.
total sugar including
reducing sugar
/ g per 100g
3.7
.
starch
/ g per 100g
0.
The onion is tested with Benedict’s solution and iodine solution.
Which set of results is correct?
Benedict’s
solution
iodine
solution
A
blue
lue
blue-black
B
lue
blue
brown
C
brick red
blue-black
D
brick red
brown
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13 The diagram shows two food molecules before and after they have been digested by enzymes.
R
P
Q
S
before
after
What identifies the products of fat digestion?
A
P and R
B
P and S
C
Q and R
14 Four foods were tested for each of the following nutrients:
fat (using ethanol);
protein (using the biuret test);
reducing sugar (using Benedict’s solution),
Which food contains protein and fat?
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D
Q and S
15 The graphs show the quantities of selected vitamins and mineral ions in four foods.
vitamin D
µg per 100 g
iron
mg per 100 g
calcium
mg per 100 g
150
20
10
2
100
10
5
1
50
0
0
0
0
beans
egg
fish
fruit
3
beans
egg
fish
fruit
15
beans
egg
fish
fruit
30
beans
egg
fish
fruit
vitamin C
mg per 100 g
Which food is the richest source of the vitamin or mineral ions essential for the transport of
oxygen by the blood?
A
beans
B
egg
C
fish
D
fruit
16 A human cell contains a length of DNA that carries the code for making which substance?
A
fat
B
glycogen
C
lipase
D
starch
17 A student set up a test-tube containing starch, water and amylase.
How could the student test whether the amylase had digested all the starch?
A
Add Biuret solution.
B
Add dilute hydrochloric acid.
C
Add iodine solution.
D
Weigh the test-tubes and contents before and after the experiment.
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18 When solution X is tested with iodine solution, a blue-black colour is observed.
A different solution, Y, is added to a new sample of solution X and the mixture is shaken and left
for 30 minutes at 40 °C. When tested with iodine solution, an orange-brown colour is observed.
What are solutions X and Y?
X
Y
A
maltose
altose
amylase
B
maltose
lipase
C
starch
amylase
D
starch
lipase
19 Which row correctly identifies the chemical elements found in proteins?
carbon
hydrogen
oxygen
nitrogen
A
key
B
= present
C
= absent
D
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20 Nutrients are made up of smaller basic units. Nutrients can be identified by food tests.
Which nutrient is a protein?
nutrient
smaller basic units
food test
A
amino acids
Benedict’s test
B
amino acids
biuret test
C
sugars
Benedict’s test
D
sugars
biuret test
21 Which pair of substances is transported in the phloem?
A
amino acids and protein
B
amino acids and sucrose
C
protein and starch
D
starch and sucrose
22 Water is a good solvent.
What does this mean?
A
It dissolves well in many other substances.
B
It flows easily through vessels.
C
It is permeable to gases.
D
Many substances dissolve well in it.
23 What does the digestion of starch produce?
A
fatty acids
B
glucose
C
mineral salts
D
water
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24 Which solutions are used for testing for protein, reducing sugar and starch?
25 The diagram shows part of a starch molecule.
Which diagram shows this molecule after it has been completely digested?
A
B
C
D
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26 Four foods were tested for
fat (using ethanol),
protein (using the biuret test),
reducing sugar (using Benedict’s solution),
starch (using iodine solution).
Which food contains protein and starch?
colour of result of food test
blue / black
ilac
purple / llilac
orange
bric-red / orange
milky-white
A
key
B
= nutrient present
C
= nutrient absent
D
27 The diagram shows a section through an eye.
X
Y
What are structures X and Y?
A
organs in an organ system
B
organs in a tissue
C
organ systems in an organ
D
tissues in an organ
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28 Which elements do carbohydrates contain?
A
carbon, hydrogen and oxygen
B
carbon, hydrogen and sulphur
C
carbon, nitrogen and oxygen
D
carbon, nitrogen and sulphur
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